FoodBanter.com - View Single Post - What will happen if you use scouring powder on wok made of carbonsteel?

PeterL2

(Phred) wrote in
:

> In article >,
> Omelet > wrote:
>>In article
>,
>> Manda Ruby > wrote:
>>
>>> > Try some oven cleaner. That's what I've used in the past to strip
>>> > cast Iron prior to re-seasoning it from scratch. I've gone to
>>> > re-seasoning almost entirely with grapeseed oil. *I've found it
>>> > polymerizes faster and gives me a more even coating.
>>>
>>> I guess I'd have to buy grapeseed oil.
>>
>>Grapeseed oil is great for cooking. It has a higher smoke point than
>>Olive oil
>
> I thought just about anything did. (Apart from butter :-).
>
>>and it's what I always use for steaks if I'm pan frying them
>>instead of grilling them. It has a very light flavor too.
>
> I'm happy with peanut oil.
>

There is soooooooooo much crap flying around out there about, "You have
to use this sort of oil to do this, and you have to use this sort of oil
to do that".

It's a crock of shit.

Really....... here's a poll for you Cathy.......... how many people on
this ng use a thermometer in every stage of their cooking???

When you're going to deep fry something.......... do you race for the
second draw and pull out the hand held thermometer to check the temp of
the oil before you put something in???

Do you spear your meat every time to test the internal temp??

If you do, that means two things.

1) You're a perfectionist, and

2) You can't cook for shit.

I've used all sorts of oil for stir frying. Grape, Rape, Peanut,
Canola..... at the end of the day it doesn't matter a shit what oil you
use.

Heat the *WOK* till it's smoking, then add the oil and as soon as it's
hot immediately add the veges/meat.

Cooking food is all about 'feel'. Situations and products change, and if
you can't adapt to the changes, you're a shit cook.